ԍF363
^CgFBacteriological quality of individually quick-frozen (IQF) raw and cooked ready-to-eat shrimp produced from farm raise black tiger shrimp (<I>Penaeus monodon</I>)
ҁFMohamed Hatha AA
_-NFFood Microbiology, 15, 177-183(1998)
[ށFHɂ
FCh

̂bc-qnlł́AׂEL̗̂悤ɕ\܂Bij109  10E9

<ITEM1> \nړI\n@
@
Chł͓Gr⒲σGr̍׋ۊwIf[^͂QAR̂́A}ⓀGryђςݐiɂĂ͕񍐂ȂƂAHACCPɊÂY֌WYg瓾ꂽ^CK[Gr̍׋ې𕪐͂AIɍ׋ۊwIiB
 
<ITEM2> \n̖\nTvTCY\nyэ̏W@\n@
@
{B^CK[GrɂāA-k-ǏGr1,264Čʋ}iyђϐێ\i914C
 
 
<ITEM3> \nΏ۔\n@
@
DCI׋ېiAPCjA咰یQAa咰ہARAO[[zuhEہA<I>Salmonella</I>𕪐͂B
 
<ITEM4> \n@\nۂ̗L\n|n\n@
@
DCI׋ېiAPCjA咰یQAa咰ہARAO[[zuhEہA<I>Salmonella</I>ɂāAec`Bacteriological analytical Manual,@Vd.@`@@n@`@bC@`C@u`.̕@ŕ͂B
 
<ITEM5> \n\n\nۂ̐\nh΍\n@
@
׋ۊwIi͑IɗǂBⓀTv96APC 10E5ȉŁAϐێ\̗Ⓚi99APC 10E4ȉłBⓀGr1.0~10E2`4.2~10E6 cfu/gmAⓀσGr1.0~10E2`6.4~10E4 cfu/gm͈̔͂łBGryђσGrő咰یQꂼ14.4y2.9ĂB̗ʂ1.0~101`2.5~10E3 cfu/gmAσGr1.0~10E1`1.8~10E2 cfu/gm͈̔͂łBσGrTvł́ARAO[[zuhEہA<I>Salmonella</I>͌oȂAⓀTvł͕a咰ۂ2.0ARAO[[zuhE1.0Ay<I>Salmonella</I>0.1̊ŌoꂽBTl<I>S. typhimurium</I>łB{ɂAY̕i߂邽߂̐YЂHACCPVXe{dv炩ɂȂB
 
